Stir-fried noodles (twice cooked pork noodles) | Recipe transcription by Kenmasu Cooking
Cooking Time required : 20minutes
チャーシュー（豚肩ロースのチャーシュー）｜フリーランス料理人の部屋さんのレシピ書き起こし
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Ingredients
- Pork shoulder loin : 700g
- 油 : 小さじ1
- 種入りマスタード : 適量
- (A) water : 800g
- (A) Liquor : 200g
- (A) Soy sauce : 200g
- (A) sugar : 100g
- (A) Ginger : 15g
- (A) Garlic : 15g(小3片)
- (A) Spring onion : moderate amount
Time required
70minutes
Procedure
-
1)
Preparing the pork shoulder loin
00:19
Wipe the surface of the pork shoulder loin with a paper towel.
-
2)
heat up
00:24
Put the oil in a pan and heat it over medium heat.
Put the pork shoulder loin in and bake the entire surface and take it out.
Wipe off the oil from the frying pan with a paper towel.
Put the pork shoulder loin back in and add (A).
Bring to a boil over medium heat.
remove the scum.
Cover with paper and reduce heat.
Boil for 50 minutes.
Remove from heat and let cool. -
3)
cool
02:16
Put 2 in a heat resistant bag.
Cool in the refrigerator.
Cut into desired size. -
4)
ソースを作る
02:56
Add the remaining seasonings to the frying pan and heat.
Add mustard with seeds, mix and bring to a boil. -
5)
仕上げる
03:18
3に4をかけて完成。
Point
・Recipes for delicious char siu that go well with rice.
・The amount is for 4 people.
・Pork shoulder loin uses block meat.
・Use the green part of the green onion.
・During step 2, make a hole in the paper.
・Adjust the sauce to your desired consistency.
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